paella valenciana: the recipe

I introduced this dish awhile back and the recipe was delayed courtesy of our hellish move. Now that the cookbooks are unpacked, I can finally share this recipe with you.

With the temperatures dropping, dishes like this make wonderful weeknight, one-pot dishes. Including prep and cooking time, this dish is easily on the table in less than an hour. And the best part is it makes even better leftovers.

paella valenciana
from Chicago’s Cafe Ba-Ba-Reeba

ingredients

4 tbsp olive oil

1/2 cup pork butt, died (tenderloin or shoulder also work if you can’t find butt)

1/2 cup chicken (dark meat), diced

1 tsp garlic, diced

1 tsp sweet pimenton (paprika)

3 oz tomato puree (or 1/3 cup)

1 1/4 cups Spanish rice or medium grained rice

1 pinch saffron

1/4 cup snap peas, cut in half

4 cups chicken stock

2 sprigs rosemary

1 tsp salt (optional)

directions

Preheat oven to 450 degrees.

In a paella pan, heat the olive oil, sear the pork and chicken together until golden brown.

Funny you should say that as I always felt the same way. Maybe it’s because it always comes with a pile of seafood on top and I a complex about being good at preparing seafood. Don’t know, but I do know that this is incredibly easy and a wonderful dish. Hope you give it a go and let me know how you like it.